Dinner•Lunch•Party Ideas•Side Dishes

Cider Glazed Butternut Squash

October 14, 2019 by karine No Comments

This is a perfect side dish for any fall or winter meal.  It is also a great side dish to bring to a Thanksgiving potluck or other holiday party.  It’s simple yet delicious!  This can be done with other squashes as well, such as acorn, delicata squash or other root veggies.  Play around and let me know if you discover another favorite veggie to use with this yummy recipe. 

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Cider Glazed Butternut Squash

A deliciously yummy seasonal side dish- easy to make with the flavor power to wow.

Course Side Dish
Cuisine American
Servings 4

Ingredients

Cider Glaze

  • 1/2 cup apple cider
  • 1 tbsp light brown sugar
  • 4 tbsp unsalted butter cubed
  • 1 tbsp apple cider vinegar
  • to taste sea salt, fresh ground pepper and extra cider vin

Roasted Squash

  • 1/2 butternut squash peeled, seeded-cut into wedges-save seeds
  • 4 tbsp olive oil
  • 1 red onion sliced-thin!
  • to taste sea salt and fresh ground pepper
  • 1 tbsp red wine vinegar
  • 1/2 tbsp dijon mustard
  • 1 shallot minced
  • 1/4 cup toasted pecans
  • to taste Finishing salt- maldon or fleur de Sel

Instructions

Cider Glaze

  1. In a small saucepan, place cider and sugar to boil and reduce by half. remove from heat and whisk in the butter and cider vinegar

Roasting Squash

  1. In a large bowl, toss the squash and onion with 1/2 the cider glaze and 2 tablespoons olive oil- season with salt and pepper- arrange in a single layer on a rimmed baking sheet and place in 400 F degree oven. Stir squash half way through the roasting. Roast until squash is tender and browned along the edges- about 20-25 minutes.Remove from oven and cool to room temp.

Vinaigrette

  1. Whisk the remaining glaze with the red wine vinegar and dijon mustard. Drizzle in the remainig 2 tbsp olive oil slowly while whisking. Season-salt and pepper... taste, add shallots

Serving instructions

  1. Toss roasted squash and onion with the vinaigrette. Place on a nice platter and garnish with the toasted pecans-drizzle with extra-virgin olive oil and garnish with finishing salt and fresh ground pepper... served at room temp!

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